Traditional Sweet Dish Boondi
Boondi has a special imprint on each of us, specially the immigrants from India. This dessert is present in all the famous celebrations.
For me it reminds me of our pilgrimage site Palitana, India. After a three hour of hike on a mountain (we are not suppose to eat while on hike) when we come back we were served warm Boondi and Sev (crispy noodles ). No need to say that was Amazingly tasty treat! Here Today I am going to try to replicate that authentic taste. Thanks so much for sharing your recipe Jaya!
Step by step guide to Make Boondi : Serves 6
Vegan, Gluten free, Jain
- 2 cup besan /chick pea flour
- 1 cup water
- 2 cup vegetable shortening or ghee for frying
- 1/2 cup cashews or slivered almond
- 1/2 cup raisins
- 2 cup sugar
- 1 cup water
- yellow food color optional
- Few strands of saffron
- 1/2 tsp cardamom powder
- Perforated sieve
- Deep spoon
- Frying Pan
For Boondi deep spoon and perforated sieve is needed.
How to Make Boondi
1. Combine besan/chick pea flour and water as needed in a bowl. Beat for two to three minutes till the batter becomes light and smooth.
2. Heat ghee or vegetable shortening in a deep frying pan. Hold a sieve four inch above the oil. Pour with deep spoon batter into the strainer. The batter will fall into the oil in the form of fine drops of boondi. Fry for one minutes till boondi turns golden brown. Repeat the steps with remaining batter.
3. In a pan add sugar , water, few strands of saffron, cardamon powder and cashews, raisins.
4. Cook for five minutes till sugar dissolves and becomes thick syrup.
5. Add boondi in the pan and keep stirring till cools down.
6. Garnish and serve. YUM!
- For variations green and red color can be added to batter. The pearls of boondi will be more decorative and presentable.
- For salty variations instead of syrup salt, red chili powder can be sprinkled. Instead of cashews roasted spanish peanuts can be used.
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How did this recipe turn out for you – I’d love to know in the comments section below.